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  • Why Doesn't my Bread Open at the Score?

    Why Doesn't my Bread Open at the Score?2nd and 3rd, 4th photos are the bread I made before. They are ok, but 1st photo is not...

    1 comment

  • Beginner sourdough for dummies???

    Hello everyone, I am a guy, military, stationed overseas, learning how to make sourdough to pass the time before I get to...

  • My milk and honey sour dough bread turned out perfect!!! Yipppeee!!!

    Success!!  Finally!!!...

    2 comments

  • Bread splitting

    I am wondering why my loaves are splitting so bad.  I am using a recipe that has me let it rise overnight 6-12 hrs, then...

  • No Bake Cookies Dough Energy Balls

    Combine a few of your favorite ingredients and create the BEST no-bake cookie dough energy balls in no time at all! Let’s...

  • Dough fails (runny, sticky, gooey mess)

    Ok, I have now read all suggetions on what I think maybe my problem, either starter to weak, starter to strong, not enought starter, overkneading....I'm at my wit's end.I feed my starter (either 2200 or 1000) and wait, I have watched it for every 15 minutes after 4 hours and tried when it was at the...

    1 comment

  • Am I ready for bread making?

    My sour dough starter has doubled in iess than 5 hours.  Am I ready to start making bread??...

    2 comments

  • Loaves spreading

    Hi all I'm new to this forum (and what a forum it is!) I've been baking sourdough for the best part of a year, and after a...

  • Help with starter

    Hi my starter used to work perfectly fine.  I forgot to feed it one day about a week ago and ever since then it smells like cheese.  Not moldy or rotten cheese, but like a fresh string cheese.  I have continued to dump half and refeed like I do every morning, and the starter seemed healthy.  It...

    1 comment

  • Mixer for Microbakery

    Hi all,I'm in Melbourne (Australia) looking for a smallish mixer for a home microbakery set up - single phase power, 10-15kg dough capacity, dual speed. Most options are in the $2500-$3000 AUD range however I have come across the "EUROCHEF 20L Spiral Dough Mixer Commercial Machine Bakery Kneader...

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    Buy Now: http://menshealthtime.com/keoni-cbd-gummies-reviews/...

  • Natures Method CBD Gummies New Zealand: Reviews, Price, Side Effects and Where to Buy

     Official [email protected]:- http://heathbliss.com/natures-method-cbd-gummies-nz/ [email protected]:-...

  • how to , about work hours

    How can I work around 9 to 5 work and achieve a proper sourdough...

  • HELP! ~ Baking with Bleach Flour for Sourdough

    Hello! I hope everyone is doing well. I have this question that I just cannot seem to find! I have this healthy sourdough starter that I feed with organic UNBLEACHED flour. My starter is very happy and does its thing :) I am now ready to bake with it! Can I use bleached flour when I am baking? It...

  • Oldest Sourdough

    Hi all,I am trying to track down the oldest starter which is still used regularly. Anyone knows what is the oldest (active) starter in the world?thanks, Ittai...

  • What am I doing wrong?

    I cannot get my starter to double in size.  It never does how all the videos I have watched.  If it isnt rising much at all should I still feed it every24 hours on the 3rd and 4th day?  I have tried everything I have learned online and nothing seems to work.  Help!! ...

  • Wet after autolyse

    After 30 minutes autolyse my once shaggy dough is completely liquidy.  I started two batches separately, with exact measured ingredients, one is perfect and the other is liquidy. Any ideas why?Thank you!...

  • Sourdough not rising?

    Hi, I've been making sourdough for the past few months and it's been turning out pretty well so far, but the past few times I've had a go, my loaves don't hold their shape at all and just flatten out into a pancake once in the oven.My recipe is;500g bakers flour375g water150g rye starter10g saltsome...

  • Sourdough bread tends to come out flat

    Hi all, I'm trying to understand how to make nice open crumb sourdough bread but they tend to come out rather flat.I've had success only once with a recipe using 65% hydration and immediately thought I could increase the hydration as I prefer to work with wetter doughs when it comes to handling...

  • Rallying around Proof Bread to keep city from shutting them down.

    "One of our own" is facing a crisis and I hope this groiup can help. Some of you may be familair with Proof Bread -- a family-owned bakery in Mesa Az. They are a success story on every level -- bought a failed bakery operating (legally) out of a garage, scraped and bought and fixed up old machines,...